This has been a fun weekend. We saw the stage play, Chicago Friday night. We enjoyed the jazz, the dancing and the singing and the enthusiasm and energy of the actors.

Saturday and Sunday, I made a lemon and a pecan pie and we have just lolled around and watched movies and read. I thought I would share my pecan pie recipe with you. If you don't make pie crust you can always buy a frozen pie shell.
or make your own.
Pecan Pie
4 eggs beaten until frothy
l cup packed brown sugar
4 tablespoons real butter
3/4 cup brown sugar syrup,,,Karo makes it and you can
substitute
plain dark Karo but the brown sugar syrup is good
1 1/2 cup of pecans that have been toasted for l0 minutes
combine and pour into unbaked pie shell.
Bake at 425 for 15 minutes and then turn the heat to 325 and bake until set.

If you are adventurous, you can put two tablespoons of
Bourbon in the filling or maybe l2 melted caramels.

The pie crust recipe that I use is as follows:
2 cups four
pinch of salt
3/4 cup Crisco..cut into flour until well blended
As little ice water as possible to get the dough to stick together. 4 to 8 Tablespoons.
This makes enough for a double crust pie or to store one in
the refrigerator until you are ready to use it. Longer than three days, pie crust should be frozen.